This post is sponsored by Little Northern Bakehouse.
Gingerbread french toast casserole makes a delicious, plant-based holiday breakfast recipe. It's the perfect recipe to make ahead for Christmas morning breakfast or brunch!
Gingerbread French Toast Casserole
Whether it's for Christmas morning or any holiday breakfast or brunch party with friends, this gingerbread french toast casserole is a hit! It's an overnight french toast bake that is full of festive flavors, minimal added sugar, and oh yeah - it's entirely plant-based! And you guys know that labels aside, I'm a big believer that we can all do well by consuming more plants!
This breakfast bake does happen to be a vegan french toast casserole, but it's so delicious that everyone from vegans to carnivores alike will enjoy it! The french toast bake itself doesn't have a significant amount of sugar, but I tend to prefer my sweeter breakfasts that way. Because after all - who doesn't typically add a drizzle of maple syrup? 😉
How to Make Vegan French Toast Casserole
If you've never made a vegan french toast casserole before, you may be wondering how it's possible without eggs. The answer? Flax seeds! Milled flax seeds mix with water and set for a few minutes to create an egg white-like consistency that works great as a binder in vegan baking, including in this gingerbread french toast casserole. From there, it's pretty simple:
- Combine your flax eggs with remaining ingredients and gently toss with the bread. Pour it all in a prepared baking or casserole dish and sprinkle some remaining pumpkin seeds and dried cranberries on top for texture, flavor, and a more festive appearance.
- Allow the gingerbread french toast mixture to set overnight (or at least 6 hours) in the refrigerator.
- When it's time to bake, pop it in the oven and serve warm!
Especially since it can so easily be made ahead, it is the perfect festive Christmas morning breakfast recipe! You can make it all the night before and you can even let it bake while your kids tear into their presents. 😉
Why Little Northern Bakehouse Bread Shines
Little Northern Bakehouse bread definitely shines in this recipe, for multiple reasons. If you're like me and need to eat gluten-free, you've probably experienced the gluten-free bread nuisance, where some gluten-free breads don't always have the taste or consistent quality of conventional bread. Little Northern Bakehouse believes that gluten-free doesn't have to mean taste-free. They don't compromise on taste and texture, with all of their breads being light in texture with the consistency and feel of regular bread.
Bonus? All Little Northern Bakehouse breads are made in a certified gluten-free facility, and they regularly test their loaves at the bakery and send them out to a third party for testing. Most breads are also vegan (dairy-free and egg-free), and are also peanut-free and tree nut-free for folks like myself battling more than one allergy or sensitivity.
If you make this gingerbread french toast casserole, be sure to share a pic to social media, tagging myself (@nutritiontofit and #nutritiontofit) and Little Northern Bakehouse (@littlenorthernbakehouse). Need some more breakfast/ brunch recipes for Christmas morning? Check out these for a whole spread!
- Healthy Baked Pears
- Oatmeal Banana Muffins
- Christmas Breakfast Casserole
- Peppermint Hot Chocolate
- Gingerbread Chai Latte
- Banana Buckwheat Pancakes
And don't forget the following equipment/ food items for your gingerbread french toast casserole, too! (affiliate links below)
- Little Northern Bakehouse bread (you can use this store locator on their website or buy in bulk on Amazon!)
- spice grinder - works perfectly for grinding whole flax seeds!
- 1.5 qt casserole dish
- coconut milk - this aroy-d brand is my fave! Creamy, smooth consistency with no weird gums/ stabilizers
- flax seed
- maple syrup
Gingerbread French Toast Casserole
- 4 tablespoon milled/ ground flaxseed
- 12 tablespoon warm water
- 12 slices Little Northern Bakehouse gluten-free bread cut into 9 cubes per slice
- ½ cup coconut milk
- 1 cup unsweetened almond milk (or other milk atlernative)
- ¼ cup molasses
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ cup raw, unsalted pumpkin seeds divided
- ¼ cup dried cranberries
- recommend serving with vegan powdered sugar or pure maple syrup
- Make flax eggs by combining milled/ ground flax seeds with warm water in a small bowl and allowing to set for a few minutes, until flax and water form a gelatinous, egg white-like consistency.
- Whisk together flax eggs, molasses, spices, coconut milk, and almond milk in a large mixing bowl.
- Reserve one tablespoon each of dried cranberries and pumpkin seeds.
- Add remaining cranberries, pumpkin seeds, and cubed bread and gently toss.
- Prepare 1 ½ quart casserole dish with a nonstick spray and pour french toast casserole mixture inside. Top with reserved pumpkin seeds and dried cranberries.
- Cover and place in refrigerator overnight, or at least 6 hours.
- When ready, bake in a 350 degree oven for 45-60 minutes until the top is crisp and browned. Optionally dust with powdered sugar and serve while warm.